Chicken Enchilada Skillet
Ingredients:
2 chicken breasts
2 tablespoons of taco seasoning (I use Siete brand)
Olive oil
1 green bell pepper, diced
1 medium sized yellow onion, diced
1 - 4oz can of green chiles
1 tablespoon of minced garlic
1 cup of jasmine rice, uncooked
2 cups of water
1 can of black beans, drained
1 cup of frozen sweet corn
1 - 15oz can or jar of red enchilada sauce (I use Siete brand)
1/2 cup of shredded Mexican cheese
Toppings: pico de gallo, cilantro, plain nonfat greek yogurt, fresh jalapeño, fresh cilantro, avocado
Directions:
Cut chicken breasts into small cubes, approximately 1 inch. Coat with taco seasoning.
Heat large skillet to medium heat. Coat skillet with about 2 tablespoons of olive oil. Add chicken to heated skillet and cook until the center of chicken is 165 F. Remove chicken from skillet and set aside.
Add another 1-2 tablespoons of olive oil to already heated skillet. Sauté bell pepper, onion, green chiles, and garlic until soft and slightly browned.
Lower heat to medium-low. To the same skillet, add uncooked jasmine rice and water. Give this a stir and cover. Allow to cook for about 10-15 minutes, or until rice has absorbed the liquid. The key is to make sure the pan is not too hot. If this mixture comes to a boil, the water will evaporate before the rice absorbs it.
Once rice is cooked, uncover skillet and add in black beans, corn, chicken, and enchilada sauce. Stir until evenly combined. Bring this to a simmer.
Sprinkle on shredded cheese and place skillet in oven on broil until cheese is brown and bubbly.
Per serving (makes 8 servings):
345 calories
Protein - 25 grams
Fat - 9 grams
Carb - 39 grams
Search “Megan Rae Nutrition” on MyFitnessPal to find and log this recipe.
